Rice, spring onion and deep fried shallots drizzled with lemon and a side of espresso ! yum.

Fresh lettuce
Frozen or fresh peas
Sauted mushrooms - black bean, chilli oil and dark miso.

​Wrap in lettuce leaf and nom nom.

Could not be simpler. yet super satisfying.
Basmati rice (aldente), sauted seaweed with sesame oil, olives and pickled ginger. Optional thinly sliced chilli garnish.

For perfect Quinoa
1 part quninoa 2 parts water.
both cold add to a pot with lid on and bring to boil, as soon as boiled turn heat down to simmer for 15 mins. Then heat off and let rest for 10-15 mins. open th lid and lightly fork the quinoa it will be fluffy.
For this salad let the quinoa cool even in the fridge if you like.
Dice or thinly slice two raddishes,
Cut one passionfruit in half and add to ingredents.
Cut up a cucumber and two good hqndfuls of iceberg lettuce
(crispy lettuce is best).
Mix all the ingredients into a bowl and drizzle with a quarter fresh lime.
Cut another passionfruit in half for decoration.
​Light meal for a hot day.

Chipolte gives this stew its smokiness and depth of flavour.
prep dreid black beans with an overnight soak, then bring to boil and simmer for an hour or so until soft. Then strain and set aside.
In a flat pan, add a tsp rice bran oil and chopped onion fry until clear and lightly brown, add in two whole chopped fresh tomatoes and a can of diced tomatoes with a tablespoon of chipolte sauce and 4-5 bay leaves and two cloves of thinly chopped fresh garlic. Stir until lightly bubbling under med to light heat. Add two cups of passata until there is enough room for a cup of rice to be cooked an expand in the mixture.
Add a cup of basmati rice, cook on low heat for 15 mins and then add black beans and sliced button mushrooms.
Cook on low heat and test the texture of the rice and black beans, about 30 mins on simmer is a guide but will depend on your stove top and the size of your pot. 
make sure to use a non stick pot.
Enjoy with a garnish of freh basil and a glass of red.

1- Creamy and spicy hummus with a notch of ginger.
2 - Shredded crisp fresh lettuce.
3 - Softly cooked quinoa.
4 - Deep fried shallots.
Mix taste alone or try two combos. This delicious little treat is super yum and super convenient, especially if you have some home made hummus in the fridge.

Roasted Pumpkin is my favourite veggie.The sumptuous texture and rich flavour plus its so, so simple to cook.
Just leave the skin on cut into small 150g pieces approx (see pic) and roast.

But lets make cauliflower the star.
How?
Tumeric.
​When baking cauliflower and pumpkin in the same over dish give them space and at 180C for about 40 mins, sprinkle the cauliflower with a little tumeric about half way through at 20 mins.
other suggestions (optional) added two cloves of garlic unpeeled to the bringing of the roast. Sprinkle with generous dose of salt and pepper when serving and a gentle slither of extra virgin olive oil.
Perfect meal to side with a Barossa Shiraz.

Mighty flavour from the simplest of cooks. 
Step 1 - Preheat oven to 180C.
Step 2 - break up cauliflower into bite sized florets.
Step 3 - Bake on baking paper for 40 mins or until slightly brown and a little crispy. Leave oven on.
Step 4 - The sauce - in a small bowl mix a generous portion of "Lee Kum Kee" Plum sauce and Chui Chow style chilli oil, sprinkle in sesame seeds and small trickle of sesame oil.
Step 5 - Heat a flat pan - drizzle with sesame oil, add in cauliflower pieces. Medium heat on the pan. Pour the sauce over the cauliflower be generous and turn the cauliflower so all the sauce is thickly coating the florets.
Step 6 - Take half the cauliflower out and put it back in the oven for 5 mins, while turning the heat right down to simmer with whats left in the pan.
Step 7 - After 5 mins add both portions over and pan to a bowl, eat with a side of seaweed salad and or steamed or sticky rice.
Step 8 - Enjoy feel free to top with fried shallots, fresh chilli and a dash of fresh lime juice.

A side dish or a tatsty snack. This simple and quick dish is super healthy and packed with flavour. 
Add a little water to a flat pan on high heat, sear some shredded fresh cabbage (any kind) when its slightly moist and soft, drain the excess water out and add in this order mustard seeds (direct to pan), tumeric after a min or two, then cocunut flakes. Mix & stir and add small portions each time and test to your particular taste. Letting the mustard seeds sear on heat initially is the trick then lower the heat as that flavour fills the kitchen.
Enjoy as a side, snack or a meal in itself.
Chilli is option - flakes work best here.